Description
These soft and fluffy Pumpkin Biscuits are a delightful fall treat, combining the warm flavors of cinnamon and pumpkin in a tender, buttery biscuit. Perfect for breakfast or as a comforting snack, they bake up golden and delicious in just 15 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ¼ cup cold butter, cubed
- ½ cup canned pumpkin
- ¼ cup milk
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for baking the biscuits evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt to combine and aerate the mixture.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, which helps create flaky layers.
- Add Pumpkin and Milk: Stir in the canned pumpkin and milk just until a soft dough forms. Avoid overmixing to keep the biscuits tender.
- Roll Out Dough: On a lightly floured surface, roll out the dough to about ½ inch thickness. This ensures even cooking and perfect biscuit height.
- Cut Biscuits: Use a biscuit cutter or glass to cut out rounds from the dough. Gather the scraps, re-roll, and cut out additional biscuits.
- Arrange on Baking Sheet: Place the biscuit rounds on a baking sheet lined with parchment paper, spacing them slightly apart.
- Bake: Bake in the preheated oven for 12-15 minutes until the biscuits turn golden brown.
- Serve Warm: Enjoy the biscuits warm with butter, honey, or a dollop of whipped cream for a sweet finishing touch.
Notes
- Use cold butter for the best flaky texture.
- Be careful not to overmix the dough to keep biscuits tender.
- You can substitute milk with any dairy-free milk for a dairy-free variation.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- Reheat biscuits in a warm oven or toaster oven to refresh their texture.
